ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Braised Chicken Thighs with Figs and Bay Leaves

Randy Mayor
Yield 4 servings (serving size: 2 chicken thighs, 8 fig halves, and 1/4 cup sauce)
Chicken thighs are more succulent than breasts, but you can use the latter if you prefer. You can also use dried figs in place of the fresh. Serve this entrée with couscous to capture the tangy sauce.

Ingredients

  • 8 chicken thighs (about 2 1/4 pounds), skinned
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 bay leaves
  • 2 teaspoons olive oil
  • 3 tablespoons water
  • 1/2 cup sliced shallots
  • 1/3 cup dry red wine
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 16 fresh figs, each cut in half lengthwise

Nutrition Information

  • calories 393
  • caloriesfromfat 26 %
  • fat 11.4 g
  • satfat 2.6 g
  • monofat 4.5 g
  • polyfat 2.5 g
  • protein 42.4 g
  • carbohydrate 27.4 g
  • fiber 4.4 g
  • cholesterol 163 mg
  • iron 2.9 mg
  • sodium 472 mg
  • calcium 74 mg

How to Make It

  1. Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place chicken, bay leaf sides down, in pan. Cook 5 minutes or until browned. Turn chicken over; cook 3 minutes. Add water; cover, reduce heat, and simmer 5 minutes. Remove chicken from pan. Add shallots; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Add figs; cover and simmer 5 minutes or until figs are tender.